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CONSUMER ACCEPTABILITY OF SPICED COMPOSITE BREAD

50 PAGES (0 WORDS) Food Science and Technology Project
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ABSTRACT

This study was conducted primarily to evaluate the consumer acceptability of spiced composite bread. The socio-economic characteristics, spiced composite bread consumption pattern of the consumer and the purchase intent through the use of questionnaire were also determined using a structured questionnaire. The bread samples were evaluated in terms of appearance, taste, texture and overall liking using nine-point hedonic scale. Interestingly, over 95% of the consumers (N=200) rated sensory attributes above average acceptability. The frequency of consumer’s rating of likeness for the product as being extreme, very much and moderate was about 34.5, 34.1 and 26.5%, respectively. The results further obtained shows that the socio-economic status of consumers did not have significant correlation (P=0.05) with overall acceptability except the educational qualification (r = -0.196, p
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